Cooking for One

Hi all,

Just wondering if any of you have any great recipes for meals for one. I'm not thinking along the quail's eggs and unicorn steaks type meal, just something relatively quick, healthy and that I can shop in advance for or maybe even make from ingredients out of the cupboard and fridge.

A prize of a Goofy Michelin star (no tread and a little flat) to the best one!

GF

Serves: 1
Preparation time: 10 mins
Cooking time: 20 mins
Calories per portion: 542 Kcal
Fat per portion: 29g of which saturated 16.3g
Suitable for vegetarians
15g (1/2oz) butter
1 small onion, peeled and sliced
2 -3 button mushrooms, wiped and sliced
50g (2oz) risotto rice
295g can condensed mushroom soup
150ml (1/4pint) boiling water
1tbsp chopped parsley
Salt and freshly ground black pepper
Grated or shaved Parmesan cheese to serve
1. Melt the butter in a medium-sized saucepan, add the onion and cook for about 5 mins over a medium heat until it starts to soften. Add the mushrooms and cook for a further 3 - 4 mins, until softened.
2. Tip the rice into the pan and cook for about 1 min, stirring continuously. Add the soup and boiling water and bring the mixture to the boil. Reduce the heat and simmer the risotto for about 15 mins, stirring it frequently until it's thickened and the rice is tender. If it appears too dry, then add a little extra boiling water.
3. Stir the parsley and seasoning into the rice just before serving. Spoon the risotto onto a serving plate and sprinkle with the cheese.
Top tips:
Instead of poaching the egg directly in simmering water, you can use an egg poaching tin with removable cups.
Buy eggs that are as fresh as possible because their whites are firmer and keep a better shape when poaching.

These delicious recipes are from the new Clever Cooking for One or Two, priced at £9.50 (plus £2 p&p), from the creators of the Dairy Diary. To order a copy or for further information call 0845 0948 128, speak to your local milkman or visit www.dairydiary.co.uk

zara

Sorry that was mushroom risotto

or you could just get Delia Smith to adopt you.
zara

Hi Goofy

After spending months living on toast (couldn't face cooking for one) I've started doing a big cook at the weekend and freezing individual portions for defrosting during the week. It's working really well and saves loads of money, and time.

Examples, basic mince recipe which I can add things to (basil for spag bol, veg for shepherd's pie, etc.), stews, meatballs, soups .......... All you have to do then is peel veg, boil pasta, whatever you fancy.

Will be watching this topic for any exciting ideas.

Take care

Roo x

Preparation Time 30 seconds

Can of Lager

Go to the fridge
Open the door
take out can
Pull ring
Pour into aPint Class
Walk back to the sofa
Enjoy

Mmm, sounds good haway. Nom nom!

Can that be expanded for two people (or one particularly thirsty one)?

Maybe it's just my italian side coming thru, but I really enjoy some pasta tossed in nothing fancier than butter and salt, or if I'm feeling particularly fanciful, some pesto, red or green. Give the flavour of the pasta a chance to shine on it's own. And if this is served with some garlic bread and a little red wine, then so much the better!

Total cooking time about 15 minutes